Entree: United States – Texas – Skirt Steak Fajitas

Serving Size: 4

Approximate Time

Prep 10 min

Cook 20 min

Additional 25 min

Total 40 min

Ingredients

- 1.5 lb (680 g) skirt steak, trimmed and sliced thin against the grain
- 3 tbsp (45 ml) vegetable oil, divided
- 2 tbsp (30 ml) fresh lime juice
- 1 tsp (5 g) chili powder
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) kosher salt
- 1/2 tsp (1 g) freshly ground black pepper
- 1 large onion, sliced (about 8 oz / 225 g)
- 3 bell peppers (mixed colors), sliced (about 18 oz / 510 g)
- 8 flour tortillas, 6–8 inch (15–20 cm)
- 1/4 cup (15 g) chopped fresh cilantro
- 1 lime, cut into wedges (for serving)
- Optional: 1 avocado, sliced; sour cream and salsa for serving

Instructions

1. In a bowl combine 1 tbsp (15 ml) oil, lime juice, chili powder, cumin, salt, and pepper. Toss sliced steak with the marinade and let sit 20–30 minutes (or refrigerate up to 2 hours).
2. Heat a large skillet or cast‑iron pan over high heat with 1 tbsp (15 ml) oil. Sear steak in batches for 2–3 minutes per side for medium‑rare (longer if desired). Remove steak and let rest 5 minutes, then slice thinner if needed.
3. Add remaining 1 tbsp (15 ml) oil to the pan and sauté onions and peppers over high heat until charred‑tender, about 6–8 minutes; season with a pinch of salt.
4. Return sliced steak to the pan to warm and toss with vegetables for 1 minute.
5. Warm tortillas in a dry skillet or microwave. Serve steak and vegetables family‑style with cilantro, lime wedges, avocado, sour cream, and salsa.